Preheat oven to 350°. Whisk together flour and next 5 ingredients in a medium bowl. Grease (with shortening) and flour a 13- x 9-inch pan. Beat eggs, sugar, and vanilla at medium-high speed with a heavy-duty electric stand mixer about 3 minutes or until mixture is very light brown and ribbons form when beater is lifted. Add mayonnaise, and beat at low speed until combined. Add flour mixture to egg mixture alternately with hot water, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into prepared pan. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack (about 1 hour). Spread Chocolate-Cream Cheese Frosting on cake.
Finally a cake recipe that isn't dry! This cake was great! I'm made a test patch tonight to see if I wanted to use it for my daughter's 2nd birthday. I'm making it for sure! Moist and yummy! My hubby just got done having 3 cupcakes and I got big thumbs up. BTW, I made them into cupcakes. Cooked them about 22 minutes. And instead of chocolate cream cheese frosting, I used a white chocolate cream cheese frosting for greater depth in flavor and contrast in color...very yummy combo
When I looked at this recipe, I thought the amount of frosting ingredients was excessive. I was right. This made WAY too much frosting even for a sweet-tooth-girl like me. I frosted the first cake generously, froze the remaining frosting, and a week or two later made a second cake. After frosting it, I still had frosting left that had to be thrown away. I would suggest halving the frosting recipe or making two cakes, unless you want more frosting than cake.
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